Description

Heaven on Earth Cake is a dreamy dessert that lives up to its name. This no-bake layered cake features soft angel food cake, creamy vanilla pudding, luscious cherry pie filling, and a velvety whipped topping. It’s a dessert that combines light and airy textures with rich and creamy flavors, making it an ideal treat for any occasion. Whether you need a quick dessert for a party or just a sweet indulgence for yourself, this cake is easy to prepare and incredibly satisfying.

Ingredients

Scale

For the Cake Base:

1 store-bought angel food cake (or homemade), cut into cubes

For the Creamy Pudding Mixture:

1 (3.4 oz) package instant vanilla pudding mix
1 ½ cups cold milk
½ cup sour cream (or Greek yogurt for a healthier option)

For the Layers:

1 (21 oz) can cherry pie filling
1 (8 oz) tub whipped topping (Cool Whip), thawed
½ cup sliced almonds or chopped pecans (optional, for topping)

For Garnishing:

Maraschino cherries (optional)
Chocolate shavings (optional)

Instructions

Step 1: Prepare the Angel Food Cake

Cut the angel food cake into bite-sized cubes. If using homemade cake, ensure it is completely cooled before cutting.

Step 2: Prepare the Pudding Mixture

In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for about 5 minutes to thicken.
Gently fold in the sour cream (or Greek yogurt) to add a rich and creamy texture.

Step 3: Assemble the Cake Layers

In a 9×13-inch glass dish or trifle bowl, arrange half of the angel food cake cubes in an even layer.
Spoon half of the cherry pie filling over the cake layer, spreading it out evenly.
Pour half of the pudding mixture over the cherries, covering them completely.
Repeat the layers with the remaining cake cubes, cherry pie filling, and pudding mixture.

Step 4: Add the Whipped Topping

Spread the thawed whipped topping evenly over the final pudding layer, ensuring full coverage.
If desired, sprinkle sliced almonds, chopped pecans, or chocolate shavings over the top for extra texture and flavor.

Step 5: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set properly.
Before serving, garnish with maraschino cherries or additional chocolate shavings for a stunning presentation.

Notes

Make-Ahead Tip: This cake tastes best when made at least 4 hours in advance, but overnight chilling enhances the flavors even more.
Angel Food Cake Substitute: If you don’t have angel food cake, you can use pound cake, sponge cake, or vanilla cake. However, angel food cake keeps the texture light and airy.
Pudding Consistency: Make sure to let the pudding mixture thicken before layering to avoid a runny texture.
Storage: Keep the cake covered in the refrigerator for up to 3 days. If it sits too long, the cake may absorb moisture and become soggy.
No-Bake Advantage: This dessert requires zero baking, making it a quick and convenient option for any occasion.
Layering Tip: For an elegant trifle presentation, assemble the layers in a glass trifle bowl to showcase the beautiful layers.
Serving: Best served cold straight from the fridge. If you want firmer slices, chill it for an additional hour before cutting.
Nut Allergies: If adding almonds or pecans, ensure guests don’t have nut allergies. You can skip nuts or replace them with toasted coconut flakes for a crunch.
Sweeter Taste: For extra sweetness, drizzle sweetened condensed milk or white chocolate syrup over the layers before refrigerating.
Whipped Topping Alternative: Instead of Cool Whip, use homemade whipped cream made with heavy cream, powdered sugar, and vanilla extract.

Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 30g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 10mg